Do you remember back in November when I told you how much I was enjoying decorating for Christmas? Well, y’all, I had way too much fun! I had Christmas decorations in every room of our house. It is small but felt ginormous when I had to take everything down! I have finally finished in the house but still have outside to finish! Ugh!
While packing all the containers back into Greg’s building, I went through some boxes that had not even made it into the house this year and finally felt I could remove so much of it from my life! It felt great! I wish I could do that with much more.
My mother saved things for sentimental reasons, and I never thought I was like that. But looking through a box of the kid’s elementary school ornaments, I may be. Saving one or two should be sufficient.
I will never be a minimalist, but eliminating some would be good.
If you have read my articles more than a few times, you have read about my goals to organize, clean out, and declutter. It’s an endless goal! I could use a professional organizer!
When my mother passed away two years ago, I brought home containers of things that I did not have a purpose for. Everything happened so fast, though; I feared regretting my decision to let things go. Today, they are still stored precisely the way they were when I pulled out of my mother’s driveway. That could be a sign it’s okay to let them go.
Even though I will not have a New Year’s “resolution,” I still want to change some things. I am proud of my progress with old Christmas decorations and will try to continue on that path.
My daughter is great about doing meal prep. My daughter-in-law is great at making weekly menus and sticking to them. I was much better at all this when I was younger, raising kids and running from school to practice and here and there. You would think it would be just the opposite!
I have started with these egg bites. If you like Starbucks egg bites, you will love this recipe. I can prepare the egg bites on Sunday afternoon and pop them in the fridge for the week. These egg bites are one of a few things I prepare using my Instant Pot. I am sure a professional would tell me to ditch the Instant Pot, but I love doing a handful of things in it, mostly egg dishes, so I choose to keep it.
I use the Instant Pot Egg Bites Pan to prepare these. They are the perfect size; you can prepare seven in one pan and stack pans in the cooker if you want to double this recipe. It is crucial to chop ingredients small.
There are a few variations of the recipe below. Substitute jalapenos for the bell peppers if you prefer. Leftover veggies and steak work great in the egg bites; broccoli is one of my favorites.
These egg bites are delicious and filling. They are good to pop in the microwave and eat on the run. I like to cool them thoroughly, then place two into a snack-size bag before refrigerating.
Instant Pot Egg Bites
Equipment
- Instant Pot
Ingredients
Basic Egg Bite Recipe
- 4 large eggs
- 1/2 cup cottage cheese
- 1 pinch kosher salt
- black pepper to taste
- 1/4 cup cheese of choice shredded
- 1/3 cup any vegetable or meat options
Sausage and Cheese OR Ham and Cheese
- 1/4 cup cooked and drained sausage, chopped or chopped ham, chopped
- 1/4 cup shredded Cheddar cheese
Bacon and Cheese
- 1/4 cup Real Bacon Bits chopped a bit
- 1/4 cup shredded Gruyere Swiss cheese
Mushroom & Cheese
- 1/4 cup sauteed mushrooms chopped
- 1/4 cup shredded cheese of choice
Greek
- 2 tablespoons chopped red bell pepper
- 2 tablespoons chopped spinach
- pinch onion powder
- 1/4 cup crumbled Feta cheese
Chorizo, Red Pepper and Cheese
- 2 tablespoons cooked and drained chorizo chopped
- 2 tablespoons chopped red bell pepper
- pinch onion powder optional
- 1/4 cup shredded Monterey Jack cheese
Instructions
- Pour the eggs into a blender, add cottage cheese, salt, pepper and cheese. Blend until well combined. Tap the blender on the counter a few times to remove air bubbles.
- Pour evenly into the egg bite pan. Divide desired fillings into each cup and use a chopstick to stir them around a bit. The cup should be about 3/4 full.
- Cover the egg bite pan with aluminum foil.
- Pour 1 1/2 cups water into the bottom of the instant pot and place the metal rack inside the pot. Carefully place the egg bite pan on the rack. (Stacking if you prepared a double batch.)
- Place the lid on the Instant Pot and make sure the vent is sealed. Cool on high pressure for 9 minutes. Once cooked, let the pressure release naturally for 10 minutes.
- Remove egg bites pan from the pot, let stand a few minutes before removing from pan.
